Thoroughly rinse and pat dry the produce. Drain black beans in a wire mesh strainer, rinse with water, and shake lightly to remove excess liquid. Zest and halve lime. Peel and finely dice red onion. Mince garlic. Halve avocado, seed, skin, and cut flesh into ¾" dice. Stem and mince cilantro leaves. Stem, core, and finely dice jalapeño. Rinse salmon fillets and pat dry.

In a mixing bowl, combine diced avocado, garlic, ½ cup red onion, cilantro (reserving a bit for garnish), jalapeño, corn, 1 cup drained black beans, lime zest (to taste - reserve a bit for garnish), and juice of the lime (to taste - start out with 1 Tbsp. and add more as needed.) Add a pinch of salt, taste, and add more salt if desired. Set aside.

Turn on your oven ventilation system or crack a window - Cajun seasoning can get a little smoky when it sears on a hot pan! Heat a medium non-stick pan over medium-high heat and add 1 tsp. of olive oil to the pan. Season both sides of the salmon with Cajun seasoning. Cook salmon on each side for 3-4 minutes, or until fish is opaque, flaky, slightly blackened, and reaches a minimum internal temperature of 145 degrees.

Add a generous scoop of salsa to a plate. Place a piece of blackened salmon next to the salsa. Garnish with remaining cilantro and lime zest.